1. In a large bowl, stir the flour, sugar and suet together (omit sugar if using in a savoury recipe). Pour in the milk. Work together with a cutlery knife to form a sticky dough.

2. Lightly flour work surface and tip dough out. Gently pat it into a round then roll out to a rectangle 20.5cm x 28cm (8in x 11in) making regular quarter turns so it has an even thickness.

3. Spread jam all over the pastry, leaving a border around the edges so that it doesn’t leak out when rolled.

4. Make a tight roll at short bottom edge, then roll up to far edge.

5. Lift roll on to the centre of a piece of well-greased baking parchment, sat on top of a piece of foil. Both need to be wider than roly-poly. Bring edges over top of roly-poly, and fold over to seal. Fold both ends over to seal. Don’t wrap too tightly as the roly-poly will puff quite a bit during cooking.

6. Put a roasting tin in the bottom of the oven and pour boiling water into the tin, until a quarter full. Put roly-poly directly on oven shelf, above water. Cook at 180°C (160°C fan) mark 4 for 1hr 45min.7 Let pudding sit for 5min before unwrapping. Thickly slice to serve.

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